for 4 person

Onions

20 g	butter
2 tbsp	olive oil
500 g	onions, cut into thin slices
40 g	ginger, finely grated
4 sprig	thyme
½ tbsp	sugar
¼ tsp	salt

Bread

800 g

brown bread, cut into cubes

Fondue

2 cm	ginger, cut in half
800 g	fondue cheese mix (e.g. moitié-moitié, i.e. half Gruyère, half Vacherin)
2 tbsp	Maizena cornflour
4 dl	white wine
a little	pepper

How it's done

Onions

Heat the butter and oil in a pan. Add the onions, sauté for approx. 10 mins. until soft, stirring occasionally. Add the ginger, thyme, sugar and salt, continue to cook for approx. 5 mins. until the onions caramelize. Remove the thyme sprigs.

Bread

Spread the bread on a baking tray.

Bake

Approx. 5 mins. in the upper half of an oven preheated to 220 °C. Remove, allow to cool slightly.

Fondue

Rub the ginger around the fondue pot, add the cheese to the pot. Mix the cornflour with the wine, pour into the pot, bring to the boil over a medium heat, stirring constantly until the cheese has melted and the fondue is creamy. Stir in the onions, season. Place the fondue pot on the burner, serve the fondue with the bread.

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